BIRTHDAY CAKE PANCAKES

BIRTHDAY CAKE PANCAKES

BY Carolyn Ketchum

INGREDIENTS:

PANCAKES

1 cup almond flour
1/3 cup coconut flour
1/4 cup Swerve Granular
2 tsp baking powder
1/4 tsp salt
4 large eggs
2/3 cup unsweetened almond milk
1/4 cup butter, melted
¼ to ½ tsp cake batter flavor (OR ½ tsp vanilla extract and ½ tsp almond extract)
1 tbsp sugar-free sprinkles

TOPPING

⅓ cup whipping cream
2 to 3 tbsp Swerve Confectioners
¼ tsp vanilla extract
Sprinkles for garnish

DIRECTIONS:

Step 1

In a large bowl, whisk together the almond flour, coconut flour, Swerve, baking powder, and salt. Stir in the eggs, almond milk, melted butter and extracts until well combined. Gently fold in the sprinkles (avoid stirring too much or the color runs).

Step 2
Heat a large skillet or griddle over medium heat and lightly grease with butter or coconut oil. Use about ¼ cup batter for each pancake and spread into 4 inch circles. Cook until bubbles begin to appear on the top and the bottom is set and golden brown, about 2 to 3 minutes.

Step 3
Gently flip pancakes and continue to cook until the second side is golden brown. Repeat with remaining batter. If the batter becomes very thick as it sits, add a tablespoon or two of water to thin it out again.

Step 4
Whip the cream with powdered sweetener and vanilla extract until it holds stiff peaks. Dollop over the pancakes and top with a few sprinkles.